Pickled Cherries

These tangy and sweet pickled cherries are fabulous on a cheese board, with grilled meats or just munched right from the jar.

Its cherry season. I love cherries almost as much as I love canning. I just water bath can.

I am not quite into the pressure cooker kind of canning. Actually I am afraid I might blow my house up or hurt myself. I have though, been eyeing the pressure cooker I keep seeing at Walmart. It is a decent size and at $70.00 it is a steal.

I just cant seem to buy it.

Every time I see it I kind of talk myself out of purchasing it.

So for now I am canning most things in a vinegar brine or other ways to keep the PH low so no bacteria form.

I small batched canned these cherries. I was not sure if they would taste good and I did not want to make a whole boat load and no one like them.

Pickled Cherries

Ingredients:

Directions:

In a saucepan combine sugar, salt, star anise, cloves and water. Bring to a boil and simmer for about 5 minutes. Turn off the heat and allow to steep for 10 minutes. Stir in the vinegar.
Place cherries into 6 sterilized half pint jars. Strain liquid and pour in enough liquid to cover the cherries, filling the jars and allowing about a 1/2 inch head space. Close the jar and allow to cool to room temperature, or process in a water bath for 10 minutes. If you process in a water-bath, they will keep for about a year. If you do not, they will keep in the refrigerator for up to 2 months.

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2 comments on “Pickled Cherries”

I love this recipe. My mother used to pickle cherries. I completely forgot how delicious they are. I’m going to make a batch this weekend. I got a large digital pressure cooker for Christmas & I love it.

Love this recipe! I know you talked about just water bath canning, and I used to be the same way, but I took the plunge many years ago to pressure canning and never looked back. You can do so many more things with a pressure canner; soups, bone broths, veggies, etc. They aren’t hard to use, but they do need to be respected, and you have to be vigilant making sure the pressure stays steady at whatever it needs to be. Believe me, once you try it, you will be hooked. I taught my daughter pressure canning over the phone, so I know you can do it. My “old faithful” is a Presto and I love it.

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.